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You Can Make Injera, by Teresa Paprock
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Ethiopian cuisine is unique in all the world. The spicy, delectable vegetable and meat stews are served with injera, yeast-risen and fermented flatbread, made of teff flour, with a spongy texture and a sharp flavor. This book will teach you how to make Ethiopia's signature bread, as well as several simple dishes to go with it. Proceeds from the sale of this book go to Clinic at a Time Inc., a 501(c)(3) organization dedicated to improving health in Ethiopia "one clinic at a time."
- Sales Rank: #630838 in Books
- Published on: 2011-04-16
- Original language: English
- Dimensions: 9.00" h x .14" w x 6.00" l,
- Binding: Paperback
- 56 pages
Most helpful customer reviews
9 of 10 people found the following review helpful.
I CAN make injera!
By Suze
This is a basic book that teaches what it says. It offers little additional information, but I wasn't expecting any, so think it was a good purchase AND my injera was even better than I expected!
6 of 7 people found the following review helpful.
... profit's website - and the all teff version is amazing. This book helped me become an expert making ...
By Meghan Walsh
The writers of this book have a gluten free version on their non profit's website - and the all teff version is amazing. This book helped me become an expert making injera!
9 of 11 people found the following review helpful.
The injera recipe uses wheat
By Jack Flack
The only recipe included for injera uses wheat, so if you looking for an authentic injera recipe using only teff, look elsewhere.
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